Tomato basil soup is a delicious addition to your meal or a delicious meal on its own! It also pairs perfectly with a vegan grilled cheese sandwich. You're going to love it!
1 tablespoon extra virgin olive oil
1 cup chopped onion
3 cloves garlic, minced
3/4 cup chopped fresh basil
1 28-ounce can fire-roasted tomatoes
1/4 tsp. red pepper flakes
4 ounces vegan cream cheese
1 tsp. fresh lemon juice
2 cups non-dairy milk
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
Heat pan over medium-high heat. Add olive oil and onion and sauté for 3 minutes. Add the garlic and sauté for another minute.
Next, add in the basil, tomatoes, and red pepper flakes and bring the soup to a boil. Add the cream cheese - stirring until the cheese melts.
Use an immersion blender to mix until smooth or place the mixture in a blender. Be careful - it's hot! Remove the center part of the lid to allow the steam to escape. Cover the opening with a clean towel and blend until the mixture is smooth. Return mixture to the pan and add lemon juice, milk, salt, and fresh ground pepper. Heat stirring continuously just until the soup begins to simmer - about 2 to 3 minutes more.